Make a delicious dinner with this Easy Crockpot Pork Tenderloin! Seared pork tenderloin cooked to a fork tender texture with a honey mustard sauce. Great to put in the crockpot in the morning and have dinner ready after a busy day.

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As you can see, I’m really ready for all the comfort food! But don’t worry, there’s still fresh and light dishes coming your way before we head straight into the “ber” months. But, I have been thinking about fall comfort eats and know that a lot of you are already in the mind set of back to school and the routine.

And what better for that season, than slow cooker meals. This crockpot dinner is a take on my Glazed Soy Ginger Chicken Thighs and it turned out absolutely delicious!

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What is This Crockpot Pork Tenderloin Like

• Difficulty – This recipe isn’t difficult to make and isn’t overly time consuming. There are three parts though. The pork is seared on the stove, then finished in the crockpot. And the sauce is made in a separate saucepan.
• Taste – This tenderloin is so tender and flavoursome. It has a brown crust from searing on the stove and a fantastic sauce made from soy sauce, honey and brown sugar.
• Serving – As a main course, this pork dish will serve between 4 – 6 people. These are the type of servings that you would have alongside some rice and vegetables. You can adjust serving size in the recipe card at the end of the post.

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Ingredients

• Pork tenderloin – I used 2-one pound (500 gram) pork tenderloins for this recipe.
• Olive oil – Olive oil is used to sear the pork on the stovetop.
• Salt – Regular table salt is used to season the pork.
• Black pepper – Fresh ground black pepper works great for seasoning the pork.
• Butter – The sauce is started with butter.
• Fresh garlic – I used a few fresh minced garlic cloves to add to the butter before adding the remaining ingredients.
• Dijon mustard – Adds a great layer of flavour to the sauce.
• Soy sauce – Any brand of soy sauce will work for this recipe. The soy sauce is used to make the sauce.
• Honey – Any kind of honey will work. I used liquid honey.
• Chicken broth – Chicken broth balances out the sauce and gives it the volume it needs for this amount of pork.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Sear pork – Use paper towels to pat dry the pork. Season the pork tenderloin with salt and pepper. Heat the olive oil in a large skillet. Place the pork in the hot skillet and sear each side until brown and golden, about 2-3 minutes per side. Remove from heat and set aside.
2. Make sauce – In a small saucepan set over medium heat, add the butter. Bring the butter to a sizzle, about 2 minutes. Add the garlic and give a quick stir. Add the Dijon mustard, honey, soy sauce and chicken broth. Increase heat to high and bring to a simmer. Whisk well to ensure the broth is smooth. Remove from heat.
3. Slow cook the pork – Place the two pork tenderloins in the crockpot and pour over the sauce. Cover and cook on low for about 6 hours. Every few hours, check on the pork and spoon the liquor over the pork.
4. Cut and serve – When fully cooked, remove from the slow cooker and cut into thick slices and serve with the broth on top.

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Recipe Tips

• Make sure to pat dry the pork – This will ensure you get a good colour and crust!
• Don’t skip the searing – It’s important to sear the meat before adding it to the crockpot to give it a good crust.
• Watch cooking time – My crockpot cooked this in exactly 6 hours on low. Every slow cooker is different, so you may need to adjust cooking time.
• Thicken the sauce – After the pork is cooked you can thicken the sauce. Add it to a saucepan over high heat. In a small glass combine one tablespoon of cornstarch with two tablespoons of water. Stir to combine and pour into the broth. Stir until it thickens and pour it over the pork in the crockpot.

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Substitutions

• Pork tenderloin – You can switch up this recipe using pork medallions, pork chops, pork loin roast or you can even make pork meatballs.

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Serving

There are so many options! It would go great with the Sauteed Wild Asparagus Couscous, Crispy Oven Roasted Baby Parmesan Potatoes, or even the Sheet Pan Vegetables. They are all great fresh options. And don’t forget you can check out the Side Dishes Section for many more recipes!

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!